Fidget pie

Fidget pie

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(5 ratings)

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Cooking time

Prep: 40 mins Cook: 1 hr

Skill level

Moderately easy


Serves 8

Fidget pie - or fidgety pie - makes a lovely autumn meal. Turn it into a proper harvest lunch with some country bread, piccalilli and a glass of cider

Nutrition and extra info

  • Can be frozen unbaked
Nutrition info

Nutrition per serving

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For the pastry

  • 500g plain flour, plus extra for dusting
  • 140g lard
  • butter, for the tin
  • 1 egg, beaten for glazing

For the filling

  • 500g minced pork
  • 125ml medium English cider, try Gwatkin
  • 4 sage leaves, finely chopped
  • ¼ tsp ground mace
  • 1 tbsp brown sugar
  • 100g unsmoked bacon, finely chopped
  • 225g grated onions
  • 225g peeled, grated apples - half cooker, half eater is best
  • 1 large potato, grated

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  1. To make the pastry, tip the flour into a large bowl with 1 tsp salt. Heat the lard and 210ml of water in a medium saucepan until the lard melts and the water is just simmering. Carefully pour the hot liquid into the flour and stir together with a wooden spoon. When the mixture has comes together, tip it onto a floured surface and knead lightly to make a dough. Cover and set aside.
  2. To make the filling, mix the pork, cider, 1 tsp salt, sage, mace and sugar together in a large bowl. Add the bacon, onion, apple and potato to the mixture. Once again mix really well – the best way to do this is with your hands.
  3. Heat oven to 200C/180C fan/gas 6. Place a 22cm springform cake tin, without its base, on a baking sheet. Line the bottom of the tin with a layer of greaseproof paper and butter the sides well. On a lightly floured surface roll out two-thirds of the pastry to a large circle and use it to line the cake tin, allowing the pastry to overlap the rim slightly. Trim off any excess. Roll remaining pastry to form a lid large enough to cover the pie. Set aside.
  4. Put filling in the pie case and push down well. Brush the pastry case’s edges with a little water and cover with the lid. Crimp the edges together and brush the whole with the beaten egg. Bake for 1 hr then turn off the heat and allow the pie to cool in the oven for 30 mins. Remove from oven and cool for 1 hr before eating.

Recipe from Good Food magazine, November 2010

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Show comments
bsbdesja's picture
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Wonderful recipe--although after having read some comments I did change it a bit. I used nearly double the amount of sage listed (it's not at all too strong), and 80ml of cider only.
Next time I make this though (and there will definitely be a next time!), I might not use any cider at all (or maybe just a touch of water if it looks dry), as even with only adding 80ml it still bubbled and leaked everywhere; there was lots of fluid running around on the baking tray which I had to absorb with a sponge at various stages of cooking.
Aside from that, excellent recipe, so happy I found it!

talulla's picture
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I made this pie today and it was marvelous! Very flavorful.

I used only 80ml cider and added more sage (1.5x). Perfect.

Needless to say that I will be making it again very soon.

marchy's picture

I made this pie for my daughter's 18th family party,put it this way there was none left by the end of the party.I did'nt even get any.

foodhappyperson's picture
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I only used 75ml of cider and it worked very well plus a little more sage - I took it to a French get together and they ate every tasty morsel.

chefkaneg's picture

If you're finding the filling too 'wet' reduce the cider down to 75ml before adding to the mixture, this will intensify the flavour and reduce the liquid content by 50ml ;)


lesleyharrison's picture
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I also found it very moist and in need of more flavourings. Maybe it was the grated apple/onion/potato which caused the extra moisture.

seztanswell's picture
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Very easy, looked great, but disappointed on texture and taste, filling was very wet and it definitely needed more seasoning, it was quite sweet too.